Electric smokeless roaster

ABSTRACT

An electric smokeless roaster capable of eliminating ducts installed on the inside and outside of a shop and almost eliminating the generation of harmful gases such as NOx, comprising an electric heater unit ( 2 ) installed on the upper part of a casing ( 1 ), a water pan ( 6 ) installed on the lower part of the heater unit ( 2 ), a grill ( 9 ) disposed above the heater unit ( 2 ), a table ( 7 ) installed on the upper surface of the casing ( 1 ) and having an opening at the portion thereof corresponding to the grill ( 9 ), a suction unit ( 10 ) installed around the grill ( 9 ) and having suction ports for sucking air around the grill ( 9 ), an electric dust collecting unit ( 30 ) installed in the casing ( 1 ) and dedusting air sucked from the sucking unit ( 10 ), and a deodorizer ( 50 ) installed in the casing ( 1 ) and decomposing odor components contained in the air dedusted by the electric dust collecting unit ( 30 ) and exhausting the decomposed odor components to the outside of the casing ( 1 ).

TECHNICAL FIELD

The present invention relates to an electric smokeless roaster which isinstalled in grilled food restaurants, grilled meat restaurants, andother eating places, and which generates neither smoke nor odor to theinside and outside of the restaurants.

BACKGROUND ART

Grilled meat restaurants or grilled chicken restaurants are filled withsmoke and smell of meats or other food materials and the smell stays onclothes and hair, because of which people dressed up in formal attire orexpensive coats hesitate to enter these restaurants.

To attract more customers, especially female customers, hooded typeroasters, wherein a hood is installed directly above the grill to sucksmoke rising from the meat and other food materials placed on the grill,and, smokeless meat roasters, wherein a suction hole is provided on theperiphery of the grill to suck smoke generated from the food materialsfrom a side of the grill, have been used.

The former, the hooded type, has the drawbacks that the generated smokeis not completely sucked, and that the air-conditioning efficiency islowered because the roaster also sucks in the conditioned room air.

The latter, the smokeless meat roaster, has the problem that themoisture on the heated food materials and the room air are also suckedin together with smoke through the suction hole located on the sideabove the grill, thereby drying up the grilled food materials to harmthe taste thereof.

To solve the above problems of the conventional devices, the presentinventors have previously disclosed a cooking device with a smokeexhaust system in Japanese Examined Patent Publication No. Sho 59-49004.In a cooking device having its heat source on the lower side, as thesmoke generated from food materials rises upwardly, it appears to begenerated from the entire surface of the food materials. However, mostof the smoke is actually generated from the part of the food materialsnearest to the heat source, that is, the underside of the foodmaterials. The invention was made based on the finding. According to theinvention, smoke is collected from a suction hole provided around thegrill on the lower side thereof and exhausted through a duct. Theinvention thus provided a cooking device that hardly generates smoke.

However, most of the prior art including the above-mentioned cookingdevice with a smoke exhaust system disclosed in Japanese Examined PatentPublication No. Sho 59-49004 as well as the above-described hooded typeroasters or smokeless meat roasters have a structure wherein the smokesucked into a duct is directly exhausted to the outdoors. With thissystem, the smoke and smell exhausted to the outdoors cause a greatimpact on the surrounding environment. Another problem is that oilcomponents contained in the smoke are adhered to the inside of the ductand steadily accumulated therein. Furthermore, ducts arranged in acomplicated layout cannot be cleaned, which leads to constant danger offire. In addition, large-scale duct installation work is required toopen a grilled meat restaurant in a multi-storied building, whichsometimes hinders such restaurant from opening.

In some gas roasters, there are non-duct type roasters using an electricdust collector; however, where gas is used as a heat source, generationof NO_(x) cannot be suppressed with such an electrostatic dustcollecting system. Therefore, when the air dedusted by the electric dustcollector is exhausted outside (into the interior of the restaurant), itcauses irritation and itchiness in eyes, which currently is a problem inactual use.

DISCLOSURE OF THE INVENTION

Therefore, an object that the invention aims to achieve is to provide asmokeless roaster which does not need the duct that was installed insideand outside a restaurant and which hardly generates harmful gasses suchas NO_(x).

To achieve the above object, the invention in a first aspect is anelectric smokeless roaster comprising an electric heater unit installedin an upper part of a casing, a water pan provided in a lower part ofthe heater unit, a grill arranged above the heater unit, a table mountedon an upper surface of the casing and formed with an opening at aposition corresponding to the above grill, a suction unit provided on aperiphery of the grill and including a suction port for sucking in airaround the grill, an electric dust collecting unit provided inside thecasing for dedusting air sucked in through the suction unit, and adeodorizer provided in the casing for decomposing odor componentscontained in the air dedusted by the electric dust collecting unit andfor exhausting the air out of the casing.

In this first aspect of the invention, the electric dust collecting unitfor catching and collecting oil components contained in the smoke, andthe deodorizer for decomposing fine oil mist particles that cannot becaught by the electric dust collecting unit and odor components areprovided on the periphery of the food materials placed on the grill partof the roaster, that is, inside the device that sucks in smoke generatedfrom the upper or lower side of the food materials from the suction portand exhausts the smoke to the outside of the casing. The purified smokeis exhausted to the outside of the casing, that is, into the interior ofthe restaurant. Since smoke purification is completed within the deviceinside the casing, it is unnecessary to install a duct inside andoutside of the restaurant and the equipment therefor. Because the heaterunit uses electric power for its heat source, it does not generatecombustion gas as with city gas or propane gas, and therefore NO_(x) ishardly generated. Accordingly, the roaster can be installed in any placewhere there is an electric power source.

A second aspect of the present invention is that the suction port of thesuction unit according to the first aspect is provided on a periphery ofthe heater unit below the grill. Food materials that are thin andcontain high fat, such as sliced meat, generate smoke from the undersidewhere the temperature is the highest. By sucking in the smoke from thesuction port of the heater unit below the grill, the smoke iseffectively sucked in and removed, and processed to remove the smell. Asmore food materials are placed on the grill, a negative pressure iscreated under the grill, whereby the efficiency of the smoke suckingeffect is increased.

A third aspect of the present invention is that the suction port of thesuction unit according to the first aspect is provided on a peripheryabove the grill. Some food materials placed on the grill, for example,seafood, which are thick, should be cooked well. Since these foodmaterials do not generate smoke as evidently as meat, by sucking in airfrom the periphery above the grill, the air passing through the heaterunit is made contact with the food materials before it is exhausted,whereby the heating efficiency is increased and the roasting time isshortned.

A fourth aspect of the present invention is that, in the first aspect, adownside type suction unit having a suction port below the grill and anupside type suction unit having a suction port on a periphery above thegrill are detachably set in the casing so that they are replaceable. Bythis structure, using the same main body of the electric smokelessroaster, the suction unit can be replaced and used depending on themenu. For example, the downside type suction unit is attached whengrilling meat, while the upside type suction unit is attached whencooking fresh seafood barbecue.

A fifth aspect of the present invention is that the suction port of thesuction unit according to the second aspect includes an air directorplate protruded on an upper part on the side of the grill. By thisstructure, smoke that is generated mainly from the underside of the foodmaterials placed on the grill is efficiently sucked in without using avery high suction pressure.

A sixth aspect of the present invention is that the suction unitaccording to any one of the first to fifth aspects comprises adetachable guide plate for guiding air that is sucked in a horizontaldirection from the suction port into a vertical direction, a detachableoil mist collecting chute arranged at a predetermined interval with anexit of the guide plate, a detachable oil tank for accumulating oilcollected in the oil mist collecting chute, and a duct for guiding airthat has passed through the oil mist collecting chute toward theelectric dust collecting unit.

Smoke generated from food materials, in particular, meat, contains alarge amount of oil components. As the smoke is sucked into thestructure that forms the smoke passage, oil mist is cooled down on thewall surface, and liquefied oil adheres on the wall surface, drips down,and accumulates in a lower part of the smoke passage, which makes oilremoval operation become troublesome. According to the above third(sixth

) aspect, smoke is directed into the oil mist collecting chute by theguide plate and liquefied. The liquefied oil travels along the oil mistcollecting chute and accumulates in the oil tank. The oil mist is thusliquefied at the entrance of the sucked in smoke passage, which is thepart where oil is most likely to adhere. Since the guide plate, the oilmist collecting chute, and the oil tank are detachable, these can beremoved after the restaurant is closed to clean off the oil adhered onthe guide plate and the oil mist collecting chute and to dispose of theoil accumulated in the oil tank.

A seventh aspect of the present invention is that, in any one of thefirst to sixth aspects, an oil spout is provided at a side end of thewater pan, so that wastewater that has overflowed from the oil spout iscollected in a removable wastewater collecting tank accommodated in thecasing.

When grilling meat with a meat roaster, as a large amount of oil, sauce,gravy, and others drip onto the water pan below the heater unit, it isnecessary to change the water pan with every new customer. If the waterpan is left unchanged, it will be dangerous because the water in thewater pan evaporates away and the oil or sauce that dropped down mighthappen to catch fire. Even if the oil or sauce does not catch fire, itwill bum onto the water pan or generate a bad smell and, therefore, thewater pan should always be replaced with a new one. The changing ofwater pans was a burden on waiters/waitresses at the peak time of therestaurant as it required troublesome and cautious work when carrying aused water pan and a new water pan walking through coming and goingcustomers. Therefore, the oil spout is provided at one side end of thewater pan, and new water is poured into the water pan slowly from theopposite side of this oil spout. This causes the high-temperaturewastewater containing much oil, which has a lower specific weight thanwater, to overflow from the oil spout and be replaced with the newwater. The wastewater that has overflowed from the oil spout iscollected in the removable wastewater collecting tank accommodated inthe casing. When the wastewater collecting tank becomes full, the tankis removed to dispose of the wastewater inside.

An eighth aspect of the invention is that, in the seventh aspect, thewater pan is detachable from a side of the casing.

While the water in the water pan is replaced by pouring new water froman upper part during the restaurant's open hours, this does not removethe dirt completely. Therefore, the water pan may be removed in ahorizontal direction from the side of the casing to be cleaned after therestaurant is closed or when there are no customers.

A ninth aspect of the invention is that, in any one of the first toeighth aspects, the deodorizer comprises an ozone generating part.

Since the electric dust collecting unit has a powerful oil mistcollecting capability, there is hardly any visible gas in the exhaustair. The smell nevertheless remains strongly and, therefore, the odorcomponents are decomposed by ozone generated from the ozone generatingpart. Unreacted ozone is mostly adsorbed by the active charcoal filteror decomposed by the ozone decomposing catalyst, so that the exhaust aircontains residual ozone of 0.06 ppm or lower, which is safe when it isexhausted.

A tenth aspect of the invention is that, in the ninth aspect, thedeodorizer alone is operable for a predetermined period of time.

Ozone generated from the ozone generating part has a sterilizing effectin addition to the deodorizing effect. Therefore, after the restaurantis closed, by operating the deodorizer alone for the duration set by atimer or the like, the air is deodorized and sterilized whilecirculating in the empty restaurant during the closed hours until it isopen again.

An eleventh aspect of the invention is that a suction fan is installedbetween the electric dust collecting unit and the deodorizer accordingto any one of the first to tenth aspects and that a casing of thedeodorizer has a shape that can function as a muffler.

The suction fan would normally be installed downstream of thedeodorizer, which is the component in the utmost end; however, byinstalling the suction fan downstream of the electric dust collectingunit and upstream of the deodorizer, the deodorizer can be used also asa muffler to prevent the suction fan from generating noise inside therestaurant.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a longitudinal cross-sectional view illustrating the entirestructure of an electric smokeless roaster according to one embodimentof the present invention;

FIG. 2 is an enlarged cross-sectional side view illustrating the suctionunit part according to one embodiment of the present invention;

FIG. 3 is an enlarged front view illustrating the suction unit partaccording to one embodiment of the present invention; and

FIG. 4 is an enlarged front view illustrating another example of thesuction unit according to one embodiment of the present invention.

BEST MODE FOR CARRYING OUT THE INVENTION

One embodiment of the present invention will be hereinafter describedwith reference to the drawings.

In this embodiment, as shown in FIG. 1, an electric heater unit 2 isprovided in an upper part of a casing 1 that is installed on a floorsurface. This heater unit 2 includes four far infrared sheathed heaters3 arranged in parallel, and is supplied with power by plugging a powerreceiving terminal 4 into a power source unit 5 from above. In a lowerpart of the heater unit 2, a water pan 6 that can be set in and removedfrom the casing 1 in a lateral direction is installed. On the top of thecasing 1, a table 7 having an opening at the center thereof is fixed. Aframe-like table plate 8 is detachably mounted in the opening of thetable 7, and a grill 9 is placed on a flanged part of the opening in thetable plate 8.

On both sides of the heater unit 2, as shown in FIG. 2, a suction unit10 having a suction port 11 for sucking in air below the grill 9 isprovided. The sucked air passes through the suction unit 10 and flowsthrough a duct 20 and an electric dust collecting unit 30 as shown inFIG. 1. A sirocco fan 40 is arranged downstream of the electric dustcollecting unit 30, so that the air that has passed through the electricdust collecting unit 30 is sent to a deodorizer 50.

The structure of the suction unit 10 will be described in more detailwith reference to FIG. 2. In the suction port 11 of the suction unit 10is provided with a horizontal air director plate 12 so that smokegenerated from the lower part of the meat M or the like placed on thegrill 9 is sucked in intensively and efficiently. The air sucked inhorizontal direction is then oriented into a vertical direction by guideplates 13. At an exit of the guide plates 13, an oil mist collectingchute 14 having a V-shaped cross section is arranged at a predeterminedinterval with the guide plates 13. The oil mist collecting chute 14A hasa hole (not shown) at one location in the longitudinal directionthereof, so that liquefied oil is accumulated in an oil tank 15 thatsupports the oil mist collecting chute 14. Air that has passed through agap between the guide plates 13 and the oil mist collecting chute 14flows through side portions of the oil tank 15 and is sucked into theduct 20 (see FIG. 1) through a hole 16. By removing the table plate 8from the table 7, the suction unit 10 can be disassembled and dismountedfrom the top so that the oil mist collecting chute 14 and the oil tank15 can be cleaned.

Next, the structure of the water pan 6 will be described with referenceto FIG. 2 and FIG. 3. A beak-like oil spout 17 is protruded at the endon one side of the water pan 6. Liquid that has overflowed from this oilspout 17 flows into a receptor metal fitting 18 provided in the casing1. A pipe 19 is formed in the lower part of the receptor metal fitting18, so that the liquid is collected through a hose 21 into a wastewatercollecting tank 22 (see FIG. 1) accommodated in the casing 1.

The electric dust collecting unit 30 comprises a pre-filter 31 and ahigh voltage collector 32, as shown in FIG. 1. The pre-filter 31 removeslarge-particle dust in the air sucked in from the duct 20 by the siroccofan 40 so as to ensure that the successive high-voltage collector 32operates normally. This pre-filter 31 is made of, for example, acombination of aluminum mesh filter and resin-bonded cotton filter, andcan be reused after cleaning off adhered dust. The high-voltagecollector 32 includes a plurality of electrodes arranged atpredetermined intervals, to which positive and negative voltages areapplied to electrify particles in the air passing through the electrodesto be positive or negative so that the particles are attracted to theelectrodes. The electric dust collecting unit 30 removes most of theparticles in the sucked air.

The sirocco fan 40 is provided downstream of the electric dustcollecting unit 30 to suck in air. By providing the sirocco fan 40downstream the electric dust collecting unit 30, adhesion of oilcomponents on the sirocco fan 40 is prevented as much as possible. Asthe strong smell still remains in the air dedusted by the electric dustcollecting unit 30, the air is deodorized by the deodorizer 50subsequently.

The deodorizer 50 comprises an optical catalyst filter 51, an ozonegenerating part 52, an active charcoal filter 53A, and an ozonedecomposing catalyst 53B. The optical catalyst filter 51 has thefunctions of oxidizing and decomposing odor, as well as sterilizing, bythe strong oxidation effect of active oxygen and hydroxyl radicals thatare generated, for example, by irradiating ultraviolet rays to titaniumoxide. The ozone generating part 52 generates ozone for deodorizationand sterilization. The active charcoal filter 53A performs primarydeodorization by the effect of the active charcoal. The ozonedecomposing catalyst 53B decomposes remains of the ozone generated fromthe ozone generating part 52 after deodorization and sterilization sothat the concentration of ozone exhausted in the room does not exceed astandard value. The air deodorized by the deodorizer 50 is diffused by adiffusion plate 57 and exhausted out of the casing 1.

Ozone generated from the ozone generating part 52 has a sterilizingeffect in addition to the deodorizing effect. Therefore, after therestaurant is closed, by operating the sirocco fan 40 and the deodorizer50 alone, the air in the empty restaurant is deodorized and sterilizedwhile circulating. The operating time can suitably be set using a timeror the like.

Here, the sirocco fan 40 makes noises when it is driven to rotate. Amuffler is normally provided downstream of the deodorizer 50 that is theair exit. However, in this embodiment, the casing of the deodorizer 50is constructed in the shape of a muffler comprising an expanding horn54, a drum part 55, and a reducing horn 56, so that the deodorizer alsofunctions as a muffler to make the casing 1 compact.

Next, the operation of this embodiment will be described.

Power is turned on to start operating the heater unit 2, the electricdust collecting unit 30, the sirocco fan 40, and the deodorizer 50.During the cooking, food materials placed on the grill 9 are heated frombelow by the far infrared sheathed heaters 3 in the heater unit 2. Smokegenerated from the lower side of the heated food materials and aircontaining a large amount of oil components are sucked in a horizontaldirection by the function of the air director plate 12 in the suctionunit 10, oriented from the suction port 11 into a vertical direction bythe guide plates 13, and, as they make contact with the surface of theoil mist collecting chute 14, sucked through the hole 16 into the duct20.

In the above processes, the high-temperature air containing oil andother components is cooled down on the surfaces of the guide plates 13and the oil mist collecting chute 14, whereby the oil mist is liquefiedand adheres on the surfaces of the guide plates 13 and the oil mistcollecting chute 14. The adhered oil travels on the surface of the guideplates 13 and drips down into the oil mist collecting chute 14. Thedropped oil travels along a lengthwise direction of the oil mistcollecting chute 14 and through the hole (not shown), and accumulates inthe oil tank 15. These processes have a dirt preventing effect for thesubsequent connecting duct 20 and the effect of extending the durationof continuously operating the dust collector of the electric dustcollecting unit 30, which is the main unit for removing oil mist that ispresent forward of the duct.

After oil has been removed to some extent, the air flows through theduct 20 into the electric dust collecting unit 30, where most of theparticle components are collected. However, since odor components stillremain at very high concentrations, the air cannot be exhausted to theoutside of the casing 1 as it is. Thus, deodorization is performed nextusing the deodorizer 50. While the optical catalyst filter 51 is used inthe first step, it is used secondarily because the decomposition andsterilization of odor components by the optical catalyst proceed at alow speed. Deodorization by the deodorizer 50 is mainly achieved by theodor decomposing effect of ozone generated from the ozone generatingpart 52. The active charcoal of the active charcoal filter 53A in thenext step has an odor adsorption effect and a residual ozone adsorptioneffect. However, since these absorption effects are decreased when theair temperature is high, this is also used secondarily. Unreacted ozonethat remained until the last step is decomposed by the ozone decomposingcatalyst 53B.

The air deodorized and made harmless as described above is exhausted outof the casing 1 into the interior of the restaurant.

After cooking for a while, water in the water pan 6 is decreased byevaporation, and oil and burnt pieces dropping from the food materialsaccumulate in the pan. Then, clean water is poured slowly into the waterpan 6 using a pitcher 23 or the like shown in FIG. 2 from the oppositeside of the oil spout 17 at one side end of the water pan 6. Thus,high-temperature wastewater containing a large amount of oil that has alower specific weight than water overflows from the oil spout 17 and isreplaced by the new water. The wastewater that has overflowed from theoil spout 17 flows through the receptor metal fitting 18 and the pipe19, and drops into the wastewater collecting tank 22 accommodated in thecasing 1. When the wastewater collecting tank 22 become full, or afterthe restaurant is closed, it is removed to dispose of the wastewaterinside.

The suction unit 10 shown in FIG. 2 and FIG. 3 is a type that sucks insmoke generated from the food materials from the periphery below thegrill 9 (hereinafter referred to as “downside type suction unit”), whichis suitable for food materials that are thin and contain a large amountof fat such as sliced meat, which are cooked within a short time andgenerate much smoke. On the other hand, with the downside type suctionunit, the heat that is mainly the radiation heat from the heater unitmay not readily be conducted to the center or to the upper part of thickfood materials, for example, seafood such as fish, scallop, shelledoyster, and turban shell, or chicken thighs. These food materialsgenerally generate less smoke. Therefore, smoke may be sucked in fromthe periphery above the grill 9 so that heated air is well applied tothe food materials. FIG. 4 shows such an upside type suction unit.

In an upside type suction unit 60, a suction port 61 is provided on aperiphery above the grill 9. The table plate 8 also has a suction hole 8a at a corresponding part. Inside the upside type suction unit 60, aguide plate 62 is provided. Air that has heated the food materials onthe grill 9 is sucked in from the suction hole 8 a and the suction port61 provided on the periphery above the grill 9, and oriented into avertical direction by the guide plate 62. At a bottom exit of the guideplate 62, an oil mist collecting chute 14 having a V-shaped crosssection is arranged at a predetermined interval with the guide plate 62.The flow of the air thereafter and the dust collecting and deodorizingprocesses are the same as of the above-described downside type suctionunit 10, and the description thereof is omitted.

Accordingly, by selecting the suitable suction type depending on thefood materials, it is possible to use either of the suction unit withmore weight on the smoke exhaust efficiency or the one with more weighton the heating efficiency. It is also possible to use the same main bodyof the electric smokeless roaster in one restaurant by setting asuitable one selected from the two types of suction units in accordancewith the contents of the ordered menu.

INDUSTRIAL APPLICABILITY

According to the present invention, oil components and solid componentscontained in exhaust smoke sucked in by the suction unit areelectrically dedusted and deodorized to be returned into a room, therebyrequiring no exhaust duct for exhausting smoke into the atmosphere.Therefore, the present invention is applicable as an electric smokelessroaster that can be installed only with electric equipment even in alocation without smoke exhaust equipment such as places inside amulti-storied building or a hotel.

1. An electric smokeless roaster comprising: an electric heater unit installed in an upper part of a casing; a water pan provided in a lower part of the heater unit; a grill arranged above the heater unit; a table mounted on an upper surface of the casing and formed with an opening at a position corresponding to the grill; a suction unit provided on a periphery of the grill and including a suction port for sucking in air around the grill; an electric dust collecting unit provided inside the casing for dedusting air sucked in by the suction unit; a suction fan provided downstream of the electric duct collecting unit; a muffler casing comprising an expanding horn provided on an exhaust side of the suction fan, a cross section of an opening on an upstream side of the expanding horn being smaller than a cross section of an opening of a downstream side of the expanding horn, a drum part coupled to the expanding horn on the downstream side, and a reducing horn coupled to the drum part on the downstream side, a cross section of an opening on an upstream side of the reducing horn being larger than a cross section of an opening on a downstream side of the reducing horn; and a deodorizer provided inside the drum part of the muffler casing to decompose odor components contained in the air dedusted by the electric dust collecting unit, said deodorizer comprising an active charcoal filter, an ozone generating part, and an ozone decomposing catalyst.
 2. The electric smokeless roaster according to claim 1, wherein the suction port of the suction unit is provided on a periphery of the heater unit below the grill.
 3. The electric smokeless roaster according to claim 2, wherein said suction port of the suction unit includes an air director plate protruded on an upper part on the side of the grill.
 4. The electric smokeless roaster according to claim 3, wherein said suction unit comprises a detachable guide plate for guiding air that is sucked in a horizontal direction from the suction port into a vertical direction, a detachable oil mist collecting chute arranged at a predetermined distance with an exit of the guide plate, a detachable oil tank for accumulating oil collected in the oil mist collecting chute, and a duct for guiding air that has passed through the oil mist collecting chute toward the electric dust collecting unit.
 5. The electric smokeless roaster according to claim 3, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 6. The electric smokeless roaster according to claim 2, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 7. The electric smokeless roaster according to claim 1, wherein said suction port of the suction unit is provided on a periphery above the grill.
 8. The electric smokeless roaster according to claim 7, wherein said suction unit comprises a detachable guide plate for guiding air that is sucked in a horizontal direction from the suction port into a vertical direction, a detachable oil mist collecting chute arranged at a predetermined distance with an exit of the guide plate, a detachable oil tank for accumulating oil collected in the oil mist collecting chute, and a duct for guiding air that has passed through the oil mist collecting chute toward the electric dust collecting unit.
 9. The electric smokeless roaster according to claim 7, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 10. The electric smokeless roaster according to claim 1, wherein a downside type suction unit having a suction port below the grill and an upside type suction unit having a suction port on a periphery above the grill are detachably set in the casing so that they are replaceable.
 11. The electric smokeless roaster according to claim 10, wherein said suction unit comprises a detachable guide plate for guiding air that is sucked in a horizontal direction from the suction port into a vertical direction, a detachable oil mist collecting chute arranged at a predetermined distance with an exit of the guide plate, a detachable oil tank for accumulating oil collected in the oil mist collecting chute, and a duct for guiding air that has passed through the oil mist collecting chute toward the electric dust collecting unit.
 12. The electric smokeless roaster according to claim 10, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 13. The electric smokeless roaster according to claim 1, wherein said suction unit comprises a detachable guide plate for guiding air that is sucked in a horizontal direction from the suction port into a vertical direction, a detachable oil mist collecting chute arranged at a predetermined distance with an exit of the guide plate, a detachable oil tank for accumulating oil collected in the oil mist collecting chute, and a duct for guiding air that has passed through the oil mist collecting chute toward the electric dust collecting unit.
 14. The electric smokeless roaster according to claim 13, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 15. The electric smokeless roaster according to claim 1, wherein an oil spout is provided at a side end of the water pan, so that wastewater that has overflowed from the oil spout is collected in a removable wastewater collecting tank accommodated in the casing.
 16. The electric smokeless roaster according to claim 15, wherein said water pan is detachable from a side of the casing.
 17. The electric smokeless roaster according to claim 1, wherein said deodorizer alone is operable for a predetermined period of time.
 18. The electric smokeless roaster according to claim 2, wherein said suction unit comprises a detachable guide plate for guiding air that is sucked in a horizontal direction from the suction port into a vertical direction, a detachable oil mist collecting chute arranged at a predetermined distance with an exit of the guide plate, a detachable oil tank for accumulating oil collected in the oil mist collecting chute, and a duct for guiding air that has passed through the oil mist collecting chute toward the electric dust collecting unit. 